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home > recipes > meat > smoked, cooked and grilled spareribs
Sounds like a lot of work, but really is quite easy and fast: Sometimes you can lay your hands on smoked spareribs that have a lot of meat on them. Have the butcher saw them into 3 inch (7.5 cm) lengths, and separate the ribs by cutting exactly between them. Simmer the ribs in UNSALTED water which just covers them, for about 2 hrs. If you want, you can add some spices: A laurel leaf, some peppercorns or what have you. Take meat out of water and spread on paper towel. Leave until dry to touch. Coat each piece with your favourite barbeque sauce and put under medium grill until crisp. Nice hot or cold, on its own or with a rice or potato sidedish. PS: Don't discard the water, it can serve as a base for a tangy soup!

Smoked, Cooked and Grilled Spareribs


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(posted January 28, 2006)

Sounds like a lot of work, but really is quite easy and fast:

Sometimes you can lay your hands on smoked
spareribs that have a lot of meat on them. Have the butcher saw them into 3 inch (7.5 cm) lengths, and separate the ribs by cutting exactly between them.

Simmer the ribs in UNSALTED water which just covers them, for about 2 hrs. If you want, you can add some spices: A laurel leaf, some peppercorns or what have you.

Take meat out of water and spread on paper towel. Leave until
dry to touch.

Coat each piece with your favourite barbeque sauce and put under medium grill until
crisp.

Nice
hot or cold, on its own or with a rice or potato sidedish.

PS: Don't discard the water, it can serve as a base for a tangy
soup!


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